CRANBERRY PISTACHIO COOKIES

 While I’m partial to making the usual holiday cookies, I thought I’d go a little bit different and use up some leftover pistachios, and paired them with cranberries for a gorgeous holiday cookie!

These cranberry pistachio cookies are perfect for those who love cookies with ALL the flavors and textures in them. These cookies are soft, chewy, and loaded with crunchy nuts, and melty chocolate chips. They are sweet, slightly tart, and have that gorgeous nutty flavor from the pistachios.

No flour, no grains, and no dairy are needed, but you’d never be able to tell! They taste like any good cookie out there, 



Ingredients

1 1/2 cups cashew butter can use tahini or any smooth nut/seed butter

1 cup sugar white, or sugar free subs * See notes

1/2 tsp baking soda

2 large eggs ** See notes

1/4 cup pistachios chopped

1/4 cup dried cranberries

1/4 cup white chocolate chips sugar free or standard

2 tbsp chocolate chips of choice optional


Instructions

In a large mixing bowl, combine your cashew butter, baking soda, sweetener, and eggs. Mix well until combined. Fold through your cranberries, pistachios, and white chocolate chips and mix well. Cover your bowl and refrigerate for at least an hour.

Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.

Using a cookie scoop, form 12 large or 18 small balls of dough. Place on the lined tray and press into a slight cookie shape.

Bake cookies for 10-12 minutes, or until just cooked on the edges. Remove and allow to cool completely.

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